A few months ago I asked what types of posts you would like to see more of or if there was anything specific you wanted me to try and this eggplant lasagna is a result of those answers! You guys asked to see more healthy recipes and one reader in particular wanted to see an eggplant recipe. I combined the two and made a vegetarian and gluten-free (sorry vegans – I can’t please everyone) lasagna. It has all the flavors of a classic lasagna, but without the guilt when you go in for seconds!
2 large eggplants
Salt and pepper to taste
3 cups red sauce – try my 5 Minute Red Sauce recipe
1 large zucchini, sliced and quartered (optional – see note below)
2 ½ cups ricotta cheese
2 cups fresh spinach, chopped
1 cup grated parmesan cheese
1 ½ cups shredded mozzarella
*I added sautéed zucchini to my red sauce to make it a bit heartier, but you can also add Italian sausage or other vegetables depending on your preference.
Preheat oven to 350 degrees F (176 degrees C).
(1.) Cut ends off eggplant and slice lengthwise about ¼ of an inch thick.
(2.) Arrange slices on 1-2 baking sheets (you can slightly overlap them if you need to). Brush with olive oil, season with salt and pepper, and place in the oven to bake for 10-12 minutes or until tender. (3.) Remove from oven and set aside. (4.) In a large saucepan, heat up your red sauce over low-medium heat, stirring every couple of minutes. If you’re adding zucchini to your sauce like I did, heat a large skillet over medium heat and add a tablespoon of olive oil. When hot, add chopped zucchini and sauté for 7-10 minutes or until lightly browned. (5.) Add zucchini to your sauce and stir to mix.
(6.) In a large bowl, whisk eggs and season with salt and pepper. Stir in ricotta, chopped spinach, and parmesan cheese until completely mixed.
(7.) When ready to assemble the lasagna, butter a large baking dish, and preheat oven to 350 degrees if you have not already done so. Arrange half of the eggplant slices in the bottom of the baking dish. You may have a few gaps, but that’s normal. (8.) Spread half of the ricotta mixture over the top of the eggplant and fill in any gaps between the eggplant slices. (9.) Add a layer of red sauce and then repeat layers again. (10.) Top with shredded mozzarella and place in the oven to bake for 35-40 minutes or until cheese just starts to brown on the edges.
Let lasagna cool slightly and then slice it up and serve.